No food service facility shall discharge or cause to be discharged any fats, oils or grease to the sewer system in concentrations that may result in separation from effluent and adherence to sewer structures and appurtenances, accumulate and/or cause or contribute to blockages in the sewer system or at the sewer system lateral which connects the food service facility to the sewer system.
(Ord. CS-010 § 3, 2008)
The following prohibitions shall apply to all food service facilities:
A. 
Installation of food grinders in the plumbing system of new constructions or remodeling of food service facilities shall be prohibited.
B. 
Introduction of any additives into a food service facility's wastewater system for the purpose of emulsifying FOG or biologically/chemically treating FOG for grease remediation or as a supplement to interceptor maintenance, unless a specific written authorization from the city is obtained.
C. 
Disposal of waste cooking oil into drainage pipes is prohibited. All waste cooking oils shall be collected and stored properly in receptacles such as barrels or drums for recycling or other acceptable methods of disposal.
D. 
Discharge of wastewater from dishwashers to any grease trap (GT) is prohibited. However, the dishwasher discharge drain may be plumbed to a grease interceptor. The pre-rinse sink should have a grease control device installed in new construction and installed in any remodel work.
E. 
Discharge of wastewater with temperatures in excess of 140 degrees Fahrenheit to any grease control device, including grease traps and grease interceptors, is prohibited.
F. 
Discharge of wastes from toilets, urinals, wash basins, and other fixtures containing fecal materials to sewer lines intended for grease interceptor service, or vice versa, is prohibited.
G. 
Discharge of any waste including FOG and solid materials removed from the grease control device to the sewer system is prohibited. Grease removed from grease interceptors shall be waste hauled periodically as part of the operation and maintenance requirements for grease interceptors.
(Ord. CS-010 § 3, 2008)
All food service facilities shall implement best management practices in its operation to minimize the discharge of FOG to the sewer system. Detailed requirements for best management practices are specified by the city in Section 13.06.120. This may include kitchen practices and employee training that is essential in minimizing FOG discharge.
(Ord. CS-010 § 3, 2008)
Food service facilities are required to install, operate and maintain an approved type and adequately sized grease interceptor necessary to maintain compliance with the objectives of this chapter, subject to the variance and waiver provisions of Section 13.06.050. The grease interceptor shall be adequate to separate and remove FOG contained in wastewater discharges from food service facilities prior to discharge to the sewer system. Fixtures, equipment, and drain lines located in the food preparation and clean up areas of food service facilities that are sources of FOG discharges shall be connected to the grease interceptor. Compliance shall be established as follows:
A. 
New Construction of Food Service Facilities. New construction of food service facilities shall include and install grease interceptors prior to commencing discharges of wastewater to the sewer system.
B. 
Existing food service facilities or food service facilities that change ownership, that undergo remodeling or a change in operations as defined in Section 13.04.010, shall be required to install a grease interceptor.
C. 
Existing food service facilities, which have caused or contributed to grease-related blockage in the sewer system, or which have sewer laterals connected to hot spots, or which have been determined to contribute significant FOG to the sewer system as determined by the city based on inspection, sampling or cleaning of the sewer system, shall be deemed to have reasonable potential to adversely impact the sewer system, and shall install a grease interceptor within 180 days upon notification by the city.
(Ord. CS-010 § 3, 2008)
A. 
Variance from Grease Interceptor Requirements. An existing food service facility may obtain a variance from the grease interceptor requirement to allow alternative pretreatment technology that is, at least, equally effective in controlling the FOG discharge in lieu of a grease interceptor, if the food service facility demonstrates that it is impossible or impracticable to install, operate or maintain a grease interceptor. The city's determination to grant a variance will be based upon, but not limited to, evaluation of the following conditions:
1. 
There is no adequate space for installation and/or maintenance of a grease interceptor.
2. 
There is no adequate slope for gravity flow between the kitchen plumbing fixtures and the grease interceptor and/or between the grease interceptor and the private collection lines or the public sewer.
3. 
The food service facility can justify that the alternative pretreatment technology is equivalent or better than a grease interceptor in controlling its FOG discharge. In addition, the food service facility must be able to demonstrate, after installation of the proposed alternative pretreatment, its effectiveness to control FOG discharge through downstream visual monitoring of the sewer system, for at least three months, at its own expense. A variance may be granted if the results show no visible accumulation of FOG in its lateral and/or tributary downstream sewer lines.
B. 
Conditional Waiver from Installation of Grease Interceptor. An existing food service facilities may obtain a conditional waiver from installation of a grease interceptor, if the food service facility demonstrates that it has negligible FOG discharge and insignificant impact to the sewer system. Although a waiver from installation of a grease interceptor may be granted, the food service facility may be required to provide space and plumbing segregation for future installation of a grease interceptor. The city's determination to grant or revoke a conditional waiver shall be based upon, but not limited to, evaluation of the following conditions:
1. 
Quantity of FOG discharge as measure or as indicated by the size of food service facility based on seating capacity, number of meals served, menu, water usage, amount of on-site consumption of prepared food and other conditions that may reasonably be shown to contribute to FOG discharges.
2. 
Adequacy of implementation of best management practices and compliance history.
3. 
Sewer size, grade, condition based on visual information, FOG disposition in the sewer by the food service facility, and history of maintenance and sewer spills in the receiving sewer system.
4. 
Changes in operations that significantly affect FOG discharge.
5. 
Any other condition deemed reasonably related to the generation of FOG discharges by the city.
C. 
Waiver from Grease Interceptor Installation with a Grease Disposal Mitigation Fee. For food service facilities where the installation of a grease interceptor is not feasible and no equivalent alternative pretreatment can be installed, a waiver from the grease interceptor requirement may be granted with the imposition of a grease disposal mitigation fee as described in Section 13.06.070. Additional requirements may be imposed to mitigate the discharge of FOG into the sewer system. The city's determination to grant the waiver with a grease disposal mitigation fee will be based upon, but not limited to, evaluation of the following conditions:
1. 
There is no adequate space for installation and/or maintenance of a grease interceptor.
2. 
There is no adequate slope for gravity flow between the kitchen plumbing fixtures and the grease interceptor and/or between the grease interceptor and the private collection lines or the public sewer.
3. 
A variance from grease interceptor installation to allow alternative pretreatment technology cannot be granted.
D. 
Application for Waiver or Variance of Requirement for Grease Interceptor. A food service facility may submit an application for waiver or variance from the grease interceptor requirement to the inspector. The food service facility bears the burden of demonstrating, to the city's reasonable satisfaction, that the installation of a grease interceptor is not feasible or applicable. Upon determination by the city that reasons are sufficient to justify a variance or waiver, the variance or waiver will be issued to relieve the food service facility from the requirement.
E. 
Terms and Conditions. A variance or waiver shall contain terms and conditions that serve as basis for its issuance. A waiver or variance may be revoked at any time when any of the terms and conditions for its issuance is not satisfied or if the conditions upon which the waiver was based change so that the justification for the waiver no longer exists. The waiver or variance shall be valid so long as the food service facility remains in compliance with their terms and conditions until the expiration date specified in the variance or waiver.
(Ord. CS-010 § 3, 2008)
Property owners of commercial properties or their official designee(s) shall be responsible for the installation and maintenance of the grease interceptor serving multiple food service facilities that are located on a single parcel.
(Ord. CS-010 § 3, 2008)
The grease mitigation and inspection fees shall be established by the City Council, and shall be based on the estimated annual increased cost of maintaining the sewer system through inspection and removal of FOG and other viscous or solidifying agents attributable to the food service facility resulting from the lack of or inadequate grease control devices.
Food service facilities that operate without grease control devices may be required to pay an increased grease mitigation fee and inspection fee to equitably cover the costs of increased maintenance of the sewer system as a result of the food service facilities' inability to adequately remove FOG from their wastewater discharge. This section shall not be interpreted to allow the new construction of, or existing food service facilities undergoing remodeling or a change in operations to operate without approved grease control devices unless the city has determined that it is impossible or impracticable to install or operate grease control devices for the subject facility under the provisions of Section 13.06.050.
(Ord. CS-010 § 3, 2008)
Upon request by the city:
A. 
Food service facilities may be required to submit two copies of facility site plans, mechanical and plumbing plans, and details to show all sewer locations and connections. The submittal shall be in a form and content acceptable to the city for review of existing or proposed grease control device, grease interceptor, and operating facilities. The review of the plans and procedures shall in no way relieve the food service facilities of the responsibility of modifying the facilities or procedures in the future, as necessary to produce an acceptable discharge, and to meet the requirements of this section or any requirements of other regulatory agencies.
B. 
Food service facilities may be required to submit a schematic drawing of the FOG control devices, grease interceptor or other pretreatment equipment, piping and instrumentation diagram.
C. 
The city may require the drawings be prepared by a California registered civil, chemical, mechanical or electrical engineer.
(Ord. CS-010 § 3, 2008)
A. 
All food service facilities required to provide FOG pretreatment equipment shall install, operate, and maintain an approved type and adequately sized grease interceptor necessary to maintain compliance with the objectives of this section.
B. 
Grease interceptor sizing and installation shall conform to the current edition of the Uniform Plumbing Code. Grease interceptors shall be constructed of impervious materials capable of withstanding abrupt and extreme changes in temperature, they shall be of substantial construction, watertight, and shall have a minimum of two compartments with fittings designed for grease detention.
C. 
The grease interceptor shall be installed at a location where it shall be at all times easily accessible for inspection, cleaning, and removal of accumulated grease.
D. 
Access manholes, with a minimum diameter of 24 inches, shall be provided over each grease interceptor chamber and sanitary tee. The access manholes shall extend at least to finished grade and be designed and maintained to prevent water inflow or infiltration. The manholes shall also have readily removable covers to facilitate inspection, grease removal, and wastewater sampling activities. Covers shall also be gastight and watertight.
(Ord. CS-010 § 3, 2008)
A. 
Food service facilities may be required to install grease traps in the waste line leading from drains, sinks, and other fixtures or equipment where grease may be introduced into the sewer system in quantities that can cause blockage.
B. 
Sizing and installation of grease traps shall conform to the current edition of the California Plumbing Code.
C. 
Grease traps shall be maintained in efficient operating conditions by removing accumulated grease on an as-need basis.
D. 
Grease traps shall be maintained free of all food residues and any FOG waste removed during the cleaning and scraping process.
E. 
Grease traps shall be inspected periodically to check for leaking seams and pipes, and for effective operation of the baffles and flow regulating device. Grease traps and their baffles shall be maintained free of all caked-on FOG and waste. Removable baffles shall be removed and cleaned during the maintenance process.
F. 
Dishwashers and food waste disposal units shall not be connected to or discharged into any grease trap.
(Ord. CS-010 § 3, 2008)
A. 
The city may require the food service facilities to construct and maintain in proper operating condition at the food service facilities' sole expense, flow monitoring, constituent monitoring and/or sampling facilities.
B. 
The location of the monitoring and metering facilities shall be subject to approval by the city.
C. 
Food service facilities may be required to provide immediate, clear, safe and uninterrupted access to the city.
D. 
Food service facilities may also be required by the city to submit waste analysis plans, contingency plans, and meet other necessary requirements to ensure proper operation and maintenance of the grease control device or grease interceptor and compliance with this section.
E. 
No food service facility shall increase the use of water or in any other manner attempt to dilute a discharge as a partial or complete substitute for treatment to achieve compliance with this section.
(Ord. CS-010 § 3, 2008)
A. 
All food service facilities shall implement best management practices in accordance with the requirements and guidelines established by the city under its FOG control program in an effort to minimize the discharge of FOG to the sewer system.
B. 
All food service facilities shall be required, at a minimum, to comply with the following best management practices, when applicable:
1. 
Installation of Drain Screens. Drain screens shall be installed on all drainage pipes in food preparation and utensil cleaning areas.
2. 
Segregation and Collection of Waste Cooking Oil. All waste cooking oil shall be collected and stored properly in recycling receptacles such as barrels or drums. Such recycling receptacles shall be maintained properly to ensure that they do not leak. Licensed waste haulers or an approved recycling facility must be used to dispose of waste cooking oil. Maintenance logs showing waste hauling-pumping frequency or receipts, or legible copies of receipts from an authorized waste hauler must be kept on site at all times and be accessible for inspection at request of authorized inspector.
3. 
Disposal of Food Waste. All food waste shall be disposed of directly into the trash or garbage, and not in sinks. Double-bagging food wastes that have the potential to leak in trash bins is highly recommended.
4. 
Employee Training. Employees of the food service facility shall be trained by ownership/management periodically. Training shall be documented and employee signatures retained indicating each employee's attendance and understanding of the practices reviewed. Training records shall be available for review at any reasonable time by an inspector or city representative. Training shall be done on the following subjects:
a. 
How to "dry wipe" pots, pans, dishware and work areas before washing to remove grease.
b. 
How to properly dispose of food waste and solids in enclosed plastic bags prior to disposal in trash bins or containers to prevent leaking and odors.
c. 
The location and use of absorption products to clean under fryer baskets and other locations where grease may be spilled or dripped.
d. 
How to properly dispose of grease or oils from cooking equipment into a grease receptacle such as a barrel or drum without spilling.
5. 
Maintenance of Kitchen Exhaust Filters. Filters shall be cleaned as frequently as necessary to be maintained in good operating condition. The wastewater generated from cleaning the exhaust filter shall be disposed properly.
6. 
Kitchen Signage. Best management and waste minimization practices shall be posted conspicuously in the food preparation and dishwashing areas at all times.
(Ord. CS-010 § 3, 2008)
A. 
Grease interceptors shall be maintained in efficient operating condition by periodic removal of the full content of the interceptor which includes wastewater, accumulated FOG, floating materials, sludge and solids.
B. 
All existing and newly installed grease interceptors shall be maintained in a manner consistent with a maintenance frequency indicated below under subsection (E)(1).
C. 
No FOG that has accumulated in a grease interceptor shall be allowed to pass into any sewer lateral, sewer system, storm drain, or public right-of-way during maintenance activities.
D. 
Food service facilities with grease interceptors may be required to submit data and information necessary to establish the maintenance frequency of the grease interceptors.
E. 
The maintenance frequency for all food service facilities with a grease interceptor shall be determined in one of the following methods:
1. 
Grease interceptors shall be fully pumped out and cleaned at a frequency such that the combined FOG and solids accumulation does not exceed 25% of the total design hydraulic depth of the grease interceptor. This is to ensure that the minimum hydraulic retention time and required available hydraulic volume is maintained to effectively intercept and retain FOG discharged to the sewer system.
2. 
All food service facilities with a grease interceptor shall maintain their grease interceptor not less than every six months.
3. 
All food service facilities will clean the sewer lateral from the grease control device to the sewer main, at least annually, or at a frequency that ensures proper flow within the sewer lateral. A record of the cleaning must be maintained and kept on file for review at the food service facility.
4. 
Grease interceptors shall be fully pumped out and cleaned quarterly when the frequency described in paragraph 1 of this subsection has not been established. The maintenance frequency shall be adjusted when sufficient data have been obtained to establish an average frequency based on the requirements described in paragraph 1 of this subsection and guidelines adopted pursuant to the FOG control program. The city may change the maintenance frequency at any time to reflect changes in actual operating conditions in accordance with the FOG control program. Based on the actual generation of FOG from the food service facility, the maintenance frequency may increase or decrease.
5. 
The owner/operator of a food service facility may submit a request to the city requesting a change in the maintenance frequency at any time. The food service facility has the burden of responsibility to demonstrate that the requested change in frequency reflects actual operating conditions based on the average FOG accumulation over time and meets the requirements described in paragraph 1 of this subsection, and that it is in full compliance with the conditions of this chapter.
6. 
If the grease interceptor, at any time, contains FOG and solids accumulation that does not meet the requirements described in paragraph 1 of this subsection, the food service facility shall be required to have the grease interceptor serviced immediately such that all fats, oils, grease, sludge, and other materials are completely removed from the grease interceptor. If deemed necessary, the city may also increase the maintenance frequency of the grease interceptor from the current frequency.
F. 
Wastewater, accumulated FOG, floating materials, sludge/solids, and other materials removed from the grease interceptor shall be disposed off-site properly by waste haulers in accordance with federal, state and/or local laws.
(Ord. CS-010 § 3, 2008)
A. 
Monitoring for Compliance with Reporting Requirements.
1. 
The city may require periodic reporting of the status of implementation of best management practices, in accordance with the FOG control program.
2. 
The city may require closed circuit television monitoring at the sole expense of the food service facility to observe the actual conditions of the food service facilities' sewer lateral and sewer lines downstream.
3. 
The city may require reports for self-monitoring of wastewater constituents and FOG characteristics of the food service facility needed for determining compliance with any conditions or requirements as specified in this section.
4. 
Other reports may be required such as compliance schedule progress reports, FOG control monitoring reports, and any other reports deemed reasonably appropriate by the city to ensure compliance with this section.
B. 
Record Keeping Requirements. The food service facility shall be required to keep all manifests, receipts and invoices of all cleaning, maintenance, grease removal of/from the grease control device, disposal carrier and disposal site location for no less than two years. The food service facility shall, upon request, make the manifests, receipts and invoices available to any city representative, their designee, or inspector. These records may include:
1. 
A logbook of grease interceptor, grease trap or grease control device cleaning and maintenance practices.
2. 
A record of best management practices being implemented including employee training.
3. 
Copies of records and manifests of waste hauling interceptor contents.
4. 
Records of sampling data and sludge height monitoring for FOG and solids accumulation in the grease interceptors.
5. 
Records of any spills and/or cleaning of the lateral or sewer system.
6. 
Any other information deemed appropriate by the city to ensure compliance with this section.
C. 
Falsifying Information or Tampering with Process. It shall be unlawful to make any false statement, representation, record, report, plan or other document that is filed with the city, or to tamper with or knowingly render inoperable any grease control device, monitoring device or method or access point required under this section.
(Ord. CS-010 § 3, 2008)
A. 
The city may inspect or order the inspection of the wastewater discharges of any food service facility to ascertain whether the intent of this section is being met and the food service facility is complying with all requirements. The food service facility shall allow the city or the city's designee, access to the food service facility premises, during normal business hours, for purposes of inspecting the food service facility's grease control devices or interceptors, reviewing the manifests, receipts and invoices related to the cleaning, maintenance and inspection of the grease control devices or interceptor.
B. 
The city shall have the right to place or order the placement on the food service facility's property or other locations as determined by the city, such devices as are necessary to conduct sampling or metering operations. Where a food service facility has security measures in force, the food service facility shall make necessary arrangement so that representatives of the city shall be permitted to enter without delay for the purpose of performing their specific responsibilities.
(Ord. CS-010 § 3, 2008)
Persons or occupants of premises where wastewater is created or discharged shall allow the city or the city's representative, reasonable access to all parts of the wastewater generating and disposal facilities for the purposes of inspection and sampling during all times the discharger's facility is open, operating, or any other reasonable time. No person shall interfere with, delay, resist or refuse entrance to city representatives attempting to inspect any facility involved directly or indirectly with a discharge of wastewater to the city's sewer system. In the event of an emergency involving actual or imminent sanitary sewer overflow, the city's representatives may access adjoining businesses or properties which share a sewer system with a food service facility in order to prevent or remediate an actual or imminent sanitary overflow.
(Ord. CS-010 § 3, 2008)
Food service facilities shall notify the city at least 60 days in advance prior to any facility expansion/remodeling, or process modifications that may result in new or substantially increased FOG discharges or a change in the nature of the discharge. Food service facilities shall notify the city in writing of the proposed expansion or remodeling and shall submit any information requested by the city for evaluation of the effect of such expansion on the food service facilities' FOG discharge to the sewer system.
(Ord. CS-010 § 3, 2008)
A. 
General. Any food service facility affected by any decision, action or determination made by the department may file with the department a written request for an appeal hearing. The request must be received by the city within 10 calendar days of mailing of notice of the decision, action, or determination of the city to the appellant. The request for hearing shall set forth in detail all facts supporting the appellant's request.
B. 
Notice. The Utilities Director shall, within 15 days of receiving the request for appeal, designate a representative to hear the appeal and provide written notice to the appellant of the hearing date, time and place. The hearing date shall not be more than 30 days from the mailing of such notice by certified mail to the appellant unless a later date is agreed to by the appellant. If the hearing is not held within said time due to actions or in actions of the appellant, then the staff decision shall be deemed final.
C. 
Hearing. At the hearing, the appellant shall have the opportunity to present information supporting its position concerning the department's decision, action or determination. The hearing shall be conducted in accordance with procedures established by the department and approved by the City Council.
D. 
Written Determination. After the conclusion of the hearing, the designated representative shall submit a written report to the Director of Utilities setting forth a brief statement of facts found to be true, a determination of the issues presented, conclusions, and recommendations whether to uphold, modify or reverse the department's original decision, action or determination. Upon receipt of the written report, the Utilities Director shall make their determination and shall issue the decision and order within 30 calendar days of the hearing. The written decision and order of the Utilities Director shall be sent by certified mail to the appellant or its legal counsel/representative at the appellant's business address.
E. 
Final Determination. The order of the Utilities Director shall be final in all respects on the 16th day after it is mailed to the appellant.
F. 
Appeal. Any food service facility, affected by any decision, action or determination made by the Utilities Director, may appeal in writing to the City Council by filing with the City Clerk a written notice of such appeal, setting forth grounds thereof. The appellant shall file such notice within 10 calendar days after receipt of the notice of the administrative decision concerned. The order of the City Council shall be deemed final upon its adoption. If the user fails to appeal to the City Council, or the City Council fails to reverse or modify the Utilities Director's decision, the Utilities Director's decision shall be deemed final.
(Ord. CS-010 § 3, 2008; Ord. CS-164 § 6, 2011)